Chef's Ware: Scalloped Potatoes

Updated: Jun 3

Serves 4-6

  • 11 Inch Skillet and Cover


5 Medium Potatoes, scrubbed and baked

3 Tablespoons Butter (45ml.)

1 to 2 Teaspoons Salt (5-10ml.)

½ Cup Chopped Onion (120ml.)

½ Cup Toasted Bread crumbs (120ml.)

1 ½ Tablespoons Flour (22ml.)

1 Cup Milk (240ml.)

2 Tablespoons Chopped Chives (30ml.)


  1. Peel potatoes if desired. Slice into 1/8- inch (1/2 cm.) slices.

  2. Melt 2 tablespoons butter in skillet over medium heat.

  3. Add potatoes and salt. Use remaining butter to dot potatoes.

  4. Cover potatoes with onions and bread crumbs.

  5. Mix flour and milk together and put over all. Cover.

  6. Begin cooking over medium heat. When cover is very hot to touch, reduce the heat to low and cook for 15 to 20 minutes. Garnish with chives and serve.


  • Serve this from the skillet at the table.

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